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Lemon Meringue Pies

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Lemon Meringue Pies

  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 4 tablespoons flour
  • 2 tablespoons cornstarch
  • 1 1/2 cups water
  • 2 eggs separated
  • 1 teaspoon butter
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon rind

Blend together sugar, salt, flour, and cornstarch. Mix in 1/2 cup of cold water and then 1 cup of warm water. Heat mixture slowly over low heat stirring constantly until thickened and clear. Add well-beaten yolks and cook for 1 minute longer. Remove from heat and cool slightly. Stir in butter, lemon juice, and rind. Pour into baked pastry shell and cover with meringue. Brown in 325 deg. F. oven for 15 to 20 minutes.


  • 2 egg whites
  • 1/8 teaspoon salt
  • 4 tablespoons sugar

Egg whites must be at room temperature. Add salt. Beat until light but not stiff. Add sugar, a tablespoon at a time, beating well between spoonfuls.

Pineapple Lemon Meringue Pies


  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup of sugar

Beat the egg whites, cream of tartar, and salt, and slowly add the sugar. Pour into a large pyrex pie plate and bake at 275 deg. F. for 1 hour. Cool.


  • 4 egg yolks
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon rind
  • 1/4 cup crushed pineapple (undrained)

Mix the egg yolks, sugar, lemon juice, lemon rind, and pineapple. Place in a double boiler and cook until it thickens. Cool. Pour over meringue and top with whipped cream.

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